A Foodie Goes Clean: Day 2


Back at it today. It’s Day 2, and let me be perfectly honest when I say that I will definitely not be posting every day because 1. I’m lazy and 2. I get pretty busy with work and grad school application stuff. Yesterday was a great day: I was never super hungry (even though I have tried to convince myself that I don’t get full from fruit & vegetables) and I did leg day at the gym. I felt so good after, I wanted to take a victory lap around the neighborhood, but then I regained consciousness and realized how wobbly my legs were. I’ll probably be sweating tears for the next couple of days as I try to walk with the sorest of legs. Here’s to Tuesday.



Greek Yogurt with berries & chia seeds (1 serving)20151013_B

  • 1 cup 2% Fage Plain Greek Yogurt 
  • 2 tbsp chia seeds
  • Fresh berries
  • Honey or agave (optional, for sweetening)
  • Pinch of cinnamon (optional)

Mix everything together in a bowl, and let it sit for a few minutes to let the chia seeds fluff. Don’t forget to Instagram this.


“Whatever’s In The Fridge” Salad (1 serving)

  • 1/4 cup quinoa20151013_L
  • 1/4 cup edamame, shelled
  • 1/2 chopped cucumber
  • 1/2 red bell pepper, thin slivers
  • 1 chopped scallion
  • 2 tbsp Tribe Garlic hummus
  • Splash of lemon juice

This is a recipe that is true to its name, mostly from yesterday’s leftovers. Mix everything together in a bowl, and dress with red wine vinegar, olive oil, and lemon juice when ready to eat. It’s so easy, it seems illegal.


Honey Crisp Apple – it’s truly the most wonderful time of the year.


Same chicken as last night, just with chicken breast tenders & roasted rosemary fingerling potatoes

Chicken (2 servings):20151013_D

  • 2 organic boneless, skinless chicken breasts; thawed
  • 4 slices fresh mozzarella
  • 8 tbsp Nonna’s Smoky Sauce™ from City Saucery

I’m lazy & don’t want to repost the recipe, so I’m going to encourage your not being lazy by clicking on the link for the chicken recipe